Marinated Balsamic Bean Salad
Bursting with vibrant colors and bold flavors, this Marinated Balsamic Bean Salad is a quick, no-cook dish that’s perfect for any occasion. Packed with protein-rich chickpeas, kidney beans, and black beans, and paired with crisp bell peppers, red onion, and fresh parsley, this salad delivers a refreshing crunch in every bite. The simple yet flavorful balsamic vinaigrette—featuring Dijon mustard, garlic, and a touch of honey or maple syrup—infuses the dish with zesty, tangy-sweet notes. Ready in just 15 minutes (plus marinating time), this salad is a healthy, gluten-free, and vegan-friendly option (when using maple syrup) that can be enjoyed as a chilled side dish or a light, satisfying main course. Whether for potlucks, meal prep, or a fresh summer lunch, this recipe is a must-try for those seeking a nutritious and flavorful meal!
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Recipe Information
Ingredients
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons honey (or maple syrup for a vegan option)
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
1. In a large mixing bowl, combine the chickpeas, kidney beans, and black beans.
2. Add the diced red bell pepper, yellow bell pepper, red onion, and chopped parsley to the bowl with the beans. Mix gently to combine.
3. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, minced garlic, salt, and black pepper until the dressing is well emulsified.
4. Pour the balsamic dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
5. Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to marinate and meld together. For best results, marinate for 2-3 hours.
6. Before serving, taste the salad and adjust seasoning with additional salt or pepper if needed.
7. Serve chilled as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 60.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3424 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
